Watercress soup: the lunch that keeps on giving

• 13 August 2021, 5:02am
• From Spectator Life

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Alexander Larman

What happened to the Rishi Sunak I knew at school?

Makes: Serves 4-6

Takes: 20 minutes

Bakes: No time at all

30g butter

1 onion, peeled and chopped

1 stick celery, chopped

400g potato, peeled and chopped

600ml chicken stock

250g watercress

75ml cream

1. Melt the butter in a large pan. Add the onion, celery and potato, stir to coat in the butter, cover with a lid, and cook for 15 minutes until you can crush the potato with a spoon against the side of the pan.
2. Add the chicken stock, and bring the whole thing up to a boil, reduce to a simmer, cover again with a lid, and cook for 20 minutes.
3. Add the watercress and let it wilt for a couple of minutes. Leave the soup to cool a little, then use an immersion blender to blend the soup until completely smooth. Stir the cream through the soup. Season generously with salt and taste, and season again if necessary. Serve hot.